Preheat oven to 350F.

Bake pie crust according to package directions until golden brown (10-15 minutes).

Pierce the bottom and sides of the crust with a fork before baking.

Set aside baked crust to cool.

In a medium saucepan, whisk together coconut milk, milk, and 1 cup of sugar.

In a separate bowl, dissolve cornstarch in water.

Bring the coconut mixture to a boil.

Reduce heat to simmer and slowly whisk in the cornstarch mixture.

Continue stirring over low heat until thickened.

In a small saucepan, melt chocolate chips over lowest heat setting.

Stir melting chocolate with a clean, dry spoon to avoid seizing.

Reserve half of the coconut mixture in the medium saucepan on lowest heat.

Transfer the other half of the coconut mixture to the saucepan with the melted chocolate.

Thoroughly mix the chocolate and coconut mixture.

Pour the chocolate mixture into the bottom of the baked pie crust.

Cook the reserved coconut mixture to desired thickness.

Pour the thickened coconut mixture on top of the chocolate layer.

Cover and refrigerate for at least one hour, preferably overnight.

Whip heavy cream with 1/4 cup sugar and almond extract until stiff peaks form.

Spoon or pipe the almond whipped cream on top of the pie.

Garnish with chocolate shavings, toasted coconut, and toasted almond slices.

Slice and serve.